One-Pot Ham & Potato Soup by CK
2 strips of bacon, cut into 1-inch pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 tablespoons flour
2 cups cooked ham, cubed
2 potatoes, cubed
1 teaspoon thyme
1 teaspoon black pepper
6 cups chicken broth
2 bay leaves
2 cups heavy cream
In a 6-quart dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix before adding the chicken broth and bay leaves. Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
Remove bay leaves and stir in cream. Return to a simmer and serve.
Chicken and Black Bean Burrito Bowl by KS
Make your own Mexican-inspired chicken burrito bowl with black beans, cilantro-lime rice, and all the trimmings.
Serves: 4 servings
2 cups cooked brown rice, warm
1 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh cilantro
3 cups chopped romaine lettuce
1 cup cooked black beans, warm (or pinto beans, if you prefer)
1½ cups shredded cooked chicken breast, warm
½ cup shredded Monterey jack cheese
1 cup fresh tomato salsa
½ medium avocado, sliced
4 Tbsp. low-fat plain yogurt
Combine rice, lime juice, and cilantro in a medium bowl; mix well. Evenly divide lettuce between 4 serving bowls. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado. Top each bowl with 1 Tbsp. of yogurt; serve immediately.